It’s gotten to the time of year when I’m in denial that Summer’s gone. I’ve had a week full of midterm exams and now there’s talk of snow. SNOW. I’ve still got a marathon to run next month; I can’t begin to think about running across slippery pavement again. So I’m doing the totally normal thing about it all and going into denial.
When the seasons change I find so do our taste buds usually. I’ve started to like earthier tasting foods like cinnamon in banana quinoa bakes, nutmeg in mashed squash, and candy corn in just about everything else. This week though I’ve looked back to Summer for more spicy and bright flavors like the chili and lime on this squash. Maybe it’s a little “off” to put lime on squash but there isn’t exactly anything right about snow on Halloween and the butternut here has just a mellow enough flavor to highlight the seasonings.
Chili Lime Butternut Squash
Prep time: 10 minutes
Cook time: 40 minutes
- Trunk(i.e. the part without seeds in the center) from a medium butternut squash
- 1 Tablespoon olive oil
- 1 Tablespoon lime juice, plus more for finishing
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- Preheat your oven to 375 degrees and line a baking tray.
- Cut the squash down the middle into two semi-circle halves. Slice each half across into 1/2-inch wedges.
- Toss the wedges with olive oil, lime juice, chili powder, and salt until covered.
- Lay the wedges out in a single layer on the baking tray and roast for 40 minutes until a fork easily passes through.
- Finish with an extra touch of lime juice.
As if I couldn’t be more confused, I’m listening to Bing Crosby Christmas music as I write this. What can I say? It’s been a long week and I’m starting to think Summer ain’t coming back.